/Warming winter Osso Bucco using Brennaissance Boran wholly veldt reared beef

Warming winter Osso Bucco using Brennaissance Boran wholly veldt reared beef

This is a recipe inspired by South Africa’s best and most sustainable farmers, in this case Brennaissance Boron beef. This is from beef from a farm that only has veldt reared indigenous African cattle feeding only on rich, biodiverse veldt.

Brenaissance beef stew using the osso bucco cuts is such a hearty and nourishing meal to cook, you slow cook it and just enjoy the whole process.

When the weather is cold and you want a warm kitchen with something nourishing and nutrient dense cooking on the stove, it creates home filled with atmosphere and warmth.

This recipe works time and time again, using any good cut of stewing beef. But make sure it’s on bone, whether it’s shin or osso bucco or brisket or short rib, the beauty of this animal is that the bones are huge and from an animal that has lived a long life on veldt and shrub only

The Brenaissance beef being my particular passion because this is the only beef I want to eat. These are from an indigenous cattle reared for 5 years on biodiverse veldt and nothing else. It is so distinctive, it’s hard to eat anything else once you’ve tasted it and oh my word, the gravy slow cooking on bone makes with it is just unparalleled.

While organic pumpkins and butternut are in season I’d highly recommend roasting or mashing those to go with this. There are some gorgeous green around at the moment organic and in season – do those too and you’ll have a satisfying nutrient dense healthy meal that will fill tummies as much as souls with good feeling and nutrition.

Cook with joy, just get your plan ready, get your ingredients ready, pour yourself a good glass of your best wine, crank up your best music, and start the creative process in your kitchen. Everybody will be drawn into your warm kitchen by the smells and the promise of something lovely coming later and by your creative spirit and happiness.

Osso Bucco
Breannaissance Beef – Osso Bucco
Print Recipe
One packet of Organic Emporium's Osso Bucco, short-rib or brisket serves four to six people. One packet of the Osso Bucco packs is approximately 800 grams and the stewing packs average 1 kg. If you double or treble the recipe, add an hour per packet to the cooking time. This recipe works equally as well with the short-rib and brisket cuts.
Servings Prep Time
4-6 people 20 minutes
Cook Time
3 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
3 hours
Osso Bucco
Breannaissance Beef – Osso Bucco
Print Recipe
One packet of Organic Emporium's Osso Bucco, short-rib or brisket serves four to six people. One packet of the Osso Bucco packs is approximately 800 grams and the stewing packs average 1 kg. If you double or treble the recipe, add an hour per packet to the cooking time. This recipe works equally as well with the short-rib and brisket cuts.
Servings Prep Time
4-6 people 20 minutes
Cook Time
3 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. Pre-heat your oven to 150 degrees Celsius.
  2. Heat the oil in a heavy based casserole dish on a stove-top, add the meat pieces and brown on each side, then remove.
  3. Add all the vegetables and fry them gently until soft for 15 minutes low heat.
  4. Put the beef pieces back in the pot and add the red wine.
  5. Turn the heat up and let the wine boil for a minute.
  6. Add the tomatoes, stock or broth, the water, thyme and salt and pepper.
  7. Place the pot in the oven and leave with a lid on for 3 hours.
  8. Traditionally served with polenta or risotto, this works well with mashed sweet potatoes or butternut.
Recipe Notes

Learning to cook these cuts and getting back into a joyous relationship with ethically, organically and sustainably produced food is an investment in nourishment and connection that is a vital part of our SA Real Food (R)evolution where we re-connect to the interconnectedness of the health of all.

By |2017-12-08T09:23:54+00:00Jun 23rd, 2016|Recipes|0 Comments

Leave A Comment